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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We really enjoyed this simple to make chili which we had on Jan. 2 instead of on New Year's! Recipe source: local newspaper Ingredients:
1 tablespoon canola oil |
1 onion, sliced |
2 garlic cloves, minced |
1 lb ground turkey |
1 green bell pepper, diced |
1 jalapeno pepper, diced |
1 tablespoon chili powder (or to suit your taste) |
1 (15 ounce) can black-eyed peas, drained and rinsed |
1 (28 ounce) can tomatoes, crushed with juice |
1/3 cup chicken broth |
fat free sour cream (optional) |
cilantro leaf (optional) |
Directions:
1. In a large pot heat the oil and then add the onion, and cook stirring for a few minutes or until onion is softened.
2. Stir in garlic and cook another 30 seconds or so.
3. Stir in the turkey and cook for another 5 minutes or until it is no longer pink.
4. Stir in peppers and chili powder (I would add more than indicated) and cook for another minute.
5. Stir in the black eyed peas, tomatoes and chicken broth and bring to a boil and then reduce heat to medium low, cover and simmer for 20 minutes.
6. serve topped with sour cream and cilantro, if desired.
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